Cut small 2 x 2 cm squares approx. 1 cm deep into the rind of the pork belly. Put the salt approx. 2 cm high in a baking dish (slightly larger than the piece of meat). Put the belly piece on top and sprinkle with herbs from Provence.
Then cook in the oven at 200 ° C for about 2 hours. After cooking, remove the meat from the salt platter and cut it open. It goes well with dumplings (bread dumplings) and red cabbage and a delicious gravy.
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